Bricco Maiolica
Beppe Accomo is a passionate, young and ambitious viticulturist making wines of excellent quality on his 20 hectare estate making gloriously uncomplicated, yet sophisticated wines that do not require years of bottle age. His Barbera is from old vines which produce tiny bunches of grapes making a wine with concentrated aromas of black cherries, deep colour, and fine rich flavour with hints of chocolate on the finish. Equally successful is the deep purple, ripe morello cherry fruit packed Dolcetto - one of the best from Diano d'Alba by a long stretch. His Nebbiolo is also chock full of raspberry and bilberry fruit with tremendous structure and length making it one of the best simple expressions of Nebbiolo which can be drunk on a regular basis and when relatively young.
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Alba Piedmont Italy
Beppe's base Dolcetto is simply delicious. Packed with colour, richly textured juicy fruit and a very lovely finish. An ideal wine for drinking with pasta and salumeria.
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Alba Piedmont Italy
The 2010 is a delicious, simple Nebbiolo, packed with sweet spicy fruit and a long mineral finish.
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Alba Piedmont Italy
Ripe and savoury with rounded fruit. Given a very short passage in used oak barrels (really for the practical purposes of keeping them filled once the other wines have been bottled). Very easy drinking.
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Alba Piedmont Italy
Blend of 50% Chardonnay and 50% Sauvignon. The Chardonnay undergoes long, slow fermentation in new oak followed by five months in steel with 'batonnage'. The blend is beautifully scented with mouth filling rich fresh fruit and good length with only a hint of oak.
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Alba Piedmont Italy
Quite ripe and rich on the attack bit with an underlying power of spice and fruit that gives bothy structure and drive. Drinking well already.
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Alba Piedmont Italy
Magnums
This is the third vintage of the tireless Beppe Accomo's latest pet project - his unique barrel fermented and aged Chardonnay, produced only in small quantities, and only in magnums. The grapes for this prestige cuvée come from the oldest Chardonnay vineyard on the estate, with the must fermenting in French oak barrels for about fifty days - followed by the malo-lactic fermentation in the same barrel. Weekly batonnage then takes place for thirty months... (more info)